Rosemary White Beans with Onions and Tomatoes

This recipe for Rosemary White Beans with Onions and Tomatoes has quickly become a staple in my house this winter.

It is quick to prepare, I tend to have most of these ingredients already on hand, and it is so darn comforting! It is also a one pot meal so there are less dishes to clean up when you’re done cooking and enjoying your meal!

I adapted this recipe from NYT Cooking slightly.

Ingredients:

  • 1/2 cup olive oil, divided
  • 1 large onion, thinly sliced
  • salt, to taste
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon red pepper flakes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 3 plum tomatoes, chopped (about 1 cup)
  • the zest of 1 lemon
  • 1 cup chopped fresh parsley leaves
  • 1 loaf Italian bread, sliced

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Bratwurst and White Beans with Sage

As we transition into fall, I start craving comfort food-type dishes, especially ones that don’t take all day to make, because despite still working from home, I find that I have even less time to cook!

This recipe for Bratwurst and White Beans with Sage is a quick and easy dinner that also only uses one pan, so it has quickly become a favorite of mine.

The recipe has under 10 ingredients too, so it’s an easy one to add to your grocery list.

Ingredients:

  • 1 tablespoon olive oil
  • 4 bratwurst, sliced into coins
  • 3 whole garlic cloves
  • 4 fresh sage leaves, plus more for garnish
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • 1 cup unsweetened apple juice
  • salt and pepper, to taste
  • day old bread, for serving (optional)

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